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Recipeother Vegetarian

Moroccan Carrots

a good accompaniment for chicken or lamb. from joyce goldstein's "the mediterranean kitchen", 1989.

complex10 ingredients11 preparation steps
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Ingredients

  • currants
  • carrots
  • unsalted butter
  • brown sugar
  • cinnamon
  • ground cumin
  • cayenne
  • fresh orange juice
  • salt
  • of fresh mint

Preparation

  1. 1soak the currants in hot water to cover for 30 minutes
  2. 2drain and reserve 1 / 4 cup soaking liquid
  3. 3thinly slice the carrots or cut into julienne on a mandoline
  4. 4you should have about 5 cups
  5. 5heat the butter in a large saute pan over low heat
  6. 6add the sugar , spices , and carrots
  7. 7cook , stirring constantly , 2-3 minutes
  8. 8stir in the orange juice and currants with reserved soaking liquid
  9. 9turn up heat to bring to boiling , then reduce heat and simmer , covered , until tender
  10. 10season to taste with salt and pepper
  11. 11sprinkle with mint or parsley and serve hot